Banquets of the nations

Skim the fat off the soup, pour it into the tureen, on the bottom of which are placed previously two dozen very small onions glazed with broth ; add some finely-chopped parsley leaves and chervil, and finely-shred tender celery. Send up separately a plate of fried bread-crotons. Minestrone. (Vegetable Soup). Chop six or eight ounces of fat bacon, put it into a stewpan with a piece of raw ham, a savoy-cabbage shred large, and two or three handfuls of fresh haricot beans, either white or green ; moisten all these vegetables with three quarts of broth, and place the stewpan on a brisk fire. After ten minutes of ebullition add to the liquid four tablespoonfuls of tender celery roots cut into small dice, the same of turnips, and again the same of French beans cut in pieces and sliced. Eight or ten minutes after add two handfuls of fresh broad beans, the same of green peas and asparagus heads, a chopped tomato, twelve or fourteen ounces of Piedmont rice (not washed), as well as two or three smoked Milan or Frankfort sausages. Continue boiling until the rice be done. Twelve or fourteen minutes will do ; but see that it is tender. At the last moment add to the soup a handful of grated Parmesan ; then take out the ham and sausages, pour the broth and vegetables into the soup tureen ; cut the sausages in slices about a quarter of an inch thick, and put them into the soup. Triglie Rosse. (Red Mullets). Procure two red mullets, which place upon a strong dish, not too large ; sprinkle a little chopped onions, parsley, a little pepper and salt, and a little salad oil, over, and put them into a warm oven for half an hour, then cover with Madeira sauce. Madeira Sauce. Put half a tablespoonful of chopped onions in a stewpan with a teaspoonful of salad oil ; stir over a moderate fire till getting rather yellowish, then add a tablespoonful of_ sherry, half a pint of white sauce or melted butter, with a little chopped parsley ; reduce over a sharp fire, keeping it stirred until becoming rather thick. If the sauce is wanted for fish add a cupful of fish stock before reducing, and if for meats add brown gravy or reduced stock cullis. Pioppette al Palato di Bue. (Farced Ox-Palates). Take five or six fillets of ox-palates, cooked ; trim them straight, divide each in two parts ; mask on one surface with a layer of cooked fine herbs finished with truffles and thickened with a little forcemeat. Roll the ox-palates round themselves into neat shapes like long, very thick corks ; keep them in shape by means of two small wooden skewers ; dip into beaten eggs and breadcrumb, and plunge into plenty of hot fat. When the paupiettes are drained, draw out the skewers, and range them pyramidwise on a folded napkin, and serve with macaroni. Macaroni.